Ingredients
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Fermentation Agent
Not Applicable
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Things you need
Bowl, Cheesecloth, Sauce pan, Stirrer
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Preparation Time
2- 3 hours
3- 4 hours
Aging time
Not Available
2 - 4 weeks
Refrigeration Temperature
Shelf Life
1- 2 Weeks
1 Month